It was my birthday yesterday and it was such a glorious day I tell you. Glorious because the sun was a-shining so brightly and so warmly and there was cake, chocolate cake. And did you know that on your birthday, you are allowed to have 3 servings of cake, with one serving being equal to one large slice. It’s true, one slice for breakfast, one for tea time at 3pm and one for after-dinner tea time. You did not know this?
But did you also know that if you follow that particular cake rule (above), the next day, which is today, needs to be full of salad and veggies?
It’s called equalising or equalisation. I’m well acquainted with this concept.
And because I’m still running here with the whole happy birthday theme, I thought I would share this bright and beautiful warm butternut salad with feta and pecan nuts. Doesn’t it just look like a happy salad to you? Yes. That is because it is a happy salad.
We should be happy eating it, because it is helping to equalise. Remember the equalisation people. Important concept.
What I love about this salad is that it all just comes together right there on your baking tray. Once the butternut comes out the oven, you literally add all the other ingredients and mix it together, and watch how the olive oil gently coats all the greenery and it starts to look oh so very purdy.
And because we are in between seasons right now, where winter still likes to remind us that it can throw a few cold days at us…like today (in Durban it is raining), this salad can be served warm or cold. So it is what I call a 365-salad. As in, it is suitable to serve 365 days of the year.
So here we go…
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Warm Butternut, Feta and Pecan Nut Salad
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Pin RecipeDescription
So easy, so happily delicious – your 365 day perfect salad recipe! With buutternut, feta, pecan nuts and greens.
Ingredients
500g chopped butternut
1/3 cup olive oil
100g Danish Feta, chopped into cubes
1/3 cup whole pecans, roasted
1/3 cup coarsely chopped Pecans, roasted
2 cups baby spinach
1 cup rocket
Salt and Pepper
- Preheat oven to 180°C. Pour the olive oil over the chopped butternut and cook for 50-60 minutes until the edges are beautifully browned.
- Take the butternut out the oven, add the feta, pecans, baby spinach and rocket and toss together using a spatula.
- Grind salt and pepper over the salad as per your liking and serve warm in summer or cold in winter.
Ingredients:
500g chopped butternut
1/3 cup olive oil
100g Danish Feta, chopped into cubes
1/3 cup whole pecans, roasted
1/3 cup coarsely chopped Pecans, roasted
2 cups baby spinach
1 cup rocket
Salt and Pepper
Instructions
- Preheat oven to 180°C. Pour the olive oil over the chopped butternut and cook for 50-60 minutes until the edges are beautifully browned.
- Take the butternut out the oven, add the feta, pecans, baby spinach and rocket and toss together using a spatula.
- Grind salt and pepper over the salad as per your liking and serve warm in summer or cold in winter.
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